Cuisine of Many Colors
Cast-Iron Saltimbocca Chicken
This is a rustic interpretation of the classic Italian veal cutlet version. Whole chicken breasts are stuffed with mozzarella and prosciutto, seasoned with sage, and cooked on a bed of leafy greens studded with shallots.
Ingredients
- 4 chicken breasts, bone in and skin on
- ½ lb. fresh mozzarella cheese, sliced
- ¼ lb. thinly sliced prosciutto
- 1 c. flour
- 2 tbsp. fresh sage, minced
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ c. vegetable oil
- 1 c. white wine
- 1 bunch kale or hearty leafy greens
- 3 shallots, peeled and quartered
- ¼ c. butter, cut into cubes
Print Recipe
- Preheat oven to 400°F.
- Slice a deep pocket into the thickest part of the chicken breasts. Evenly stuff the chicken breasts with mozzarella and prosciutto.
- Seal the pocket by threading with a wooden skewer or toothpick.
- In a large bowl, season the flour with fresh sage, salt, and pepper. Toss the stuffed chicken breasts in the seasoned flour until coated.
- Heat the oil in a large cast-iron skillet over medium-high heat until smoking slightly. Carefully add the chicken, skin side down, to the pan. Sear for 4–5 minutes or until golden brown.
- Remove the chicken from the pan, and deglaze the pan with the wine. Spread the leafy greens along the bottom of the pan, and top with the shallots, butter, and seared chicken breasts.
- Place the pan into the oven, and bake for 20 minutes or until the chicken is cooked thoroughly.
- Let rest for 5 minutes before serving.
Serves 4
Tip: All hearty leafy greens—kale, chard, mustard greens, or collards—are welcome.
Be sure to share this delightful twist on oven-baked chicken!
Up Next:
Asparagus, Pea, and Radish Salad
Compliments Of
Paul Kaminski
REALTOR®
Cell:
(732) 241-6914
E-mail:
paul@paul.realtor
www.JerseyShore.RealEstate
Posted in May 2019 on Apr 08, 2019
